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Indulgent Chocolate Zucchini Bread with Sour Cream Recipe

4.7 from 128 reviews

This Indulgent Chocolate Zucchini Bread with Sour Cream is a moist, rich, and flavorful twist on classic zucchini bread. Infused with cocoa powder and studded with semi-sweet chocolate chips, this loaf offers a perfect balance of chocolatey sweetness and veggie goodness, enhanced by the creamy tang of sour cream for extra tenderness. Ideal for breakfast, snack, or dessert, it’s a delightful treat that’s both comforting and indulgent.

Ingredients

Scale

Dry Ingredients

  • 1 cup plain flour
  • 1/2 cup cocoa powder, unsweetened
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt (fine sea or table)

Wet Ingredients

  • 2 large room temperature eggs
  • 1/4 cup vegetable oil (or canola or melted coconut oil)
  • 1/3 cup sour cream (or substitute with Greek yogurt)
  • 1/4 cup white sugar
  • 1/2 cup packed light brown sugar
  • 1 teaspoon vanilla essence

Additional Ingredients

  • 1 1/2 cups tightly packed finely grated zucchini
  • 1 cup semi-sweet chocolate chips (split for use)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Grease a 9×5-inch loaf pan and line it with parchment paper to ensure easy removal after baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. This ensures even distribution of the leavening agent and cocoa powder.
  3. Combine Wet Ingredients: In a large bowl, use an electric mixer to combine the eggs, oil, sour cream, white sugar, brown sugar, and vanilla extract until the mixture is smooth and well blended. This creates the base for your batter.
  4. Incorporate Dry Ingredients and Zucchini: Gradually stir the dry ingredients into the wet ingredients, taking care to fold gently to avoid overmixing, which could toughen the bread. Fold in the finely grated zucchini and 3/4 cup of chocolate chips until just combined.
  5. Pour Batter and Add Topping: Pour the batter into the prepared loaf pan, spreading it evenly. Sprinkle the remaining 1/4 cup of chocolate chips on top to add texture and extra chocolate flavor.
  6. Bake the Bread: Place the loaf pan in the preheated oven and bake for 55 to 65 minutes. Check for doneness by inserting a toothpick into the center; it should come out mostly clean aside from some melted chocolate chips. If the bread is browning too quickly, loosely cover it with foil.
  7. Cool and Serve: Remove the loaf from the oven and place it on a wire rack to cool. Let it cool in the pan for 15 minutes before transferring the bread to the rack. Allow it to cool until slightly warm, then slice and serve your delicious chocolate chip zucchini bread.

Notes

  • For best results, use room temperature eggs to help blend the wet ingredients smoothly.
  • If you prefer a tangier flavor, substitute the sour cream with Greek yogurt.
  • Make sure to finely grate the zucchini and pack it tightly to retain moisture without excess water in the batter.
  • To keep the loaf from browning too fast, tent with foil halfway through baking if necessary.
  • Store leftover bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Keywords: chocolate zucchini bread, sour cream zucchini bread, chocolate chip zucchini loaf, moist zucchini bread, chocolate zucchini dessert